Stewed noodles with pork and sauerkraut(zhu shi you huo zhi zhu rou suan cai men mian )

Stewed noodles with pork and sauerkraut

Introduction:

"Seeing so many gourmets taking part in the" gourmet theme competition ", I can't help but feel itchy and want to show my hand, but because I'm lazy, I haven't done anything. But what has always touched me is that I always see a lot of friends collecting my last recipe for stewed noodles. I am very encouraged. Today, I decided to introduce another way to match stewed noodles. The last time I made stewed noodles, I mentioned that there are many ways to match stewed noodles, which depends on my personal preference. Indeed, there are too many ingredients for stewed noodles. Today, we are going to match it with braised noodles with pork and sauerkraut. I hope you like it and give me your precious vote

Production steps:

Step 1: blanch the pickled cabbage with boiling water and soak it for about half an hour. The purpose of this is to reduce the sour taste of sauerkraut. Of course, if you like the sour taste, you can wash it directly without soaking. If you don't like the sourness of sauerkraut, you can boil it with boiling water or extend the soaking time.

Step 2: cut pork into 0.5cm slices, potatoes into strips or small pieces, sauerkraut into shreds, onion, ginger and garlic as much as possible.

Step 3: add 40 grams of edible oil to the pan, heat it to 70%, add 150 grams of sliced pork, stir fry a little, then add a spoonful of salt, about 2 grams (special spoon for edible salt free of charge from the blood pressure medicine department), stir fry until the meat is dry.

Step 4: add onion, ginger, garlic, chili powder, Chinese prickly ash, and mashed soy sauce, stir fry well, and then add cooking wine.

Step 5: add 250 grams of potatoes and stir fry until the color changes slightly.

Step 6: add 200 grams of sauerkraut, stir fry evenly.

Step 7: sauerkraut stir fry evenly, into the soy sauce, about twice the usual amount of stir fry. Keep stirring.

Step 8: add boiling water until the dish is finished. Cover the pan and cook over medium heat for about 15 minutes. Ha ha, I know why I cut the potatoes so big at this time.

Step 9: at this time, the water should be just as high as the dish. Cut the noodles into about two inches long and put them into the boiling soup. Pay attention to the smooth spreading. Cover the pan, bring to a high heat and simmer for 7-8 minutes.

Step 10: uncover the pot and sprinkle chicken essence.

Step 11: first spread the noodles with chopsticks, and then mix the noodles and vegetables with a shovel.

Materials required:

Noodles: 500g

Pork: 150g

Potatoes: 250g

Sauerkraut: 300g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: 40g

Chili powder: 1 tbsp

Pepper powder: 1 teaspoon

Large flour: 1 teaspoon

Cooking wine: moderate

Old style: moderate

Salt: right amount

Note: 1. Because of my personal taste, I like to eat soft sauerkraut, so I cooked the sauerkraut for 15 minutes. But if you like the crispy taste of sauerkraut, there is no need to boil it for so long. In addition, potatoes should not be cut so big. 2. If you add a little too much water, don't worry about mixing it after the noodles are stewed, just use the big fire to collect the juice. 3. Making stewed noodles is the same as doing many things. It can't be done well at one time. It needs practice to make perfect. Finally, I wish you all the same.

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Zhu Shi You Huo Zhi Zhu Rou Suan Cai Men Mian